Filet Mignon with Mustard Cream and Wild Mushrooms

foodnetwork.com

Picholine

3 tablespoons unsalted butter

1 pound mixed wild mushrooms, such as shiitake and cremini, trimmed

Kosher salt and freshly ground pepper

4 (6-ounce) beef fillets, about 1 ½ inches thick

1 shallot, finely chopped

2 tablespoons grainy mustard

1 cup heavy cream

2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish, optional

Directions at foodnetwork.com

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